Monday, August 5, 2013

Paleo Almond Butter Pork & Kelp Noodles

This one is a quick and easy stir-fry that you could prepare with any protein and vegetables. Tonight I went with pork and yellow pepper, and served it over kelp noodles. You can also tweak the heat level by fiddling with the amount of sriracha and honey. The totals I gave added a mild amount of heat but nothing too crazy.

Paleo Almond Butter Pork & Noodles

1/2 cup boiling water
1/4 cup creamy raw almond butter
2 tbs. rice vinegar
2 tbs. coconut aminos
3 minced garlic cloves
1 tsp. minced ginger
juice of 1/2 lime
1 tsp. sesame oil
1 tsp. sriracha sauce
1 tsp. raw honey
1/2 tsp. arrowroot starch (for thickening)
splash of olive oil
4 (4-ounce) boneless loin pork chops, trimmed and cut into 1/2-inch strips
1 red or yellow bell pepper, seeded and thinly sliced (about 2 cups)
1 package kelp noodles
juice of 1/2 lemon
1/2 cup thinly sliced green onions

Combine first 11 ingredients in a bowl, stirring with a whisk; set aside.

Heat a little olive oil in a large nonstick skillet over medium-high heat. Add pork and pepper; cook 6 minutes or until pork is done. Add almond butter sauce to pan, stirring well to coat pork. Allow to come to a boil, then reduce heat and simmer 1 minute.

While pork and pepper is cooking, soak kelp noodles in a bowl of cold water with the juice of 1/2 lemon. Bring a pot of salted water to a boil; add noodles and cook for 10 minutes, then drain.

Add drained kelp noodles to skillet and toss to coat in sauce. Sprinkle with sliced green onions.

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